This refreshing summer kale salad is packed with seasonal superfoods and topped with creamy goat cheese and crunchy candied pecans.
Kale salads. How do you feel? I was a little suspicious back in the day, but if I give the kale a good massage and add a lot of different toppings, I can now get pretty excited about them. If you’re not into kale salads yet, let me see if I can sell you: we’re adding juicy peaches and blueberries, creamy goat cheese, and perfectly salty-sweet candied pecans.
CANDIED PECANS! Sorry to shout, but they’re so good, and they’re super easy and quick to make on the stovetop in less than ten minutes. No fuss, no oven. And you may want to make a double batch, because it’s hard to stop snacking on them. I ate a lot of mine before the salad even got dressed!
In other news, I have a serious peach problem. Last summer, we got down to Chattanooga at the end of peach session, right after The Peach Truck had left town. I was so mad I had missed out. All year I waited and checked the schedule. And when they came to East Ridge a little over a week ago, I was there. I bought a 25-pound box of peaches and a one-pound bag of pecans.
Since then, it’s been all peaches all the time. In addition to eating an embarrassing number of them out of hand, juice dripping everywhere, I’ve made a peach dutch baby, peach margaritas (I shared the full recipe on Insta–they’re so good!), peach muffins, and peach ice cream.